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Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce
Total Time:
1 hr
 
Ingredients
  • 1 tablespoon olive oil
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 (4-ounce) can diced green chiles
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces white cheddar cheese, freshly grated
  • 10 whole wheat tortillas
  • for serving: green onions, cilantro, sour cream, avocado
enchilada sauce
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
  2. Heat a large skillet over medium-low heat. Add in the olive oil along with the peppers, onions and garlic. Cook until softened, about 5 minutes. Stir in the green chiles then add the beef. Break the beef apart with a spoon and add the cumin, paprika, chili powder, salt and pepper. Cook until the beef is browned, stirring well. Turn off heat.
  3. Add 1/3 cup of the enchilada sauce and 2 ounces of the cheese to the skillet. Add another 1/3 cup of the sauce to the bottom of the baking dish and spread it out with a spoon. Add the beef filling to the center of each tortilla and rolls them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes, until the cheese is golden and melted on top.
enchilada sauce
  1. Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
[sauce adapted from emeril]

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